Gulai Kerapu Tauco is very interesting combination dish. Indonesian gulai is influenced by South Indian cuisine especially curry and by adding fermented salted soy bean sauce/paste (or tauco), it makes this dish very fusion. Tauco is a part of Peranakan ingredients in Indonesia.

In Indonesia, there are two terms that refer to Chinese descendants, Peranakan and Totok*:

1. Peranakan is a term for people of Chinese descent who were born in Indonesia and have blended into the local culture. A peranakan usually has an Indonesian name and can’t speak Mandarin. However, it has been changing lately. I know ample younger generation of Peranakan go to school that is taught in three languages; Indonesian, English and Mandarin.

2. Totok refers to Chinese people who were born in China and maintain strong links to mainland China. The term now also includes Chinese Indonesians raised with strong Chinese traditions, and usually speak Mandarin.

When did these Chinese immigrants move to archipelago (Indonesia)? According an article from the Jakarta Post, between the 19th century and the beginning of the 20th century, a large number of Chinese immigrants moved to the archipelago from different ethnic groups in the southeastern part of China, including Hakka, Hainan, Hokkian, Cantonese, Hokchia and Teochew.

Back to our food discussion, tauco has many different varieties depend on the region. The city producers of tauco are Cirebon, Medan, Riau dan Cianjur. Medan’s Tauco is salty just like the fermented soybeans that I use in Canada. While people who grew up in Central Java will say that is not the tauco that they have. Tauco in Central Java has sweeter taste due to the coconut/palm sugar added.

Interestingly, I grew up in Java cities but I used to have Medan’s tauco, because my dad came from Medan. So, I accustomed to salty tauco. For those who live in Indonesia and want to try this recipe, I recommended to use Medan’s tauco.

Welcome to Indonesia Eats

Indonesia Eats is written and photographed by Pepy Nasution; an Indonesian-born Winnipeg (Canada)-based food photographer.

A collection of Indonesian and Asian recipes with style, eye-catching photographs and personal stories about cooking Indonesian and being Indonesian away from home. Indonesia Eats is a memoir of her homeland.